-
Toss the shredded cheese with the cornstarch, nutmeg, pepper, and the garlic powder. This can be done a day or two ahead and kept in the fridge until ready to make the fondue.
-
In a saucepan, bring the wine to a simmer and slowly add the cheese mixture, a handful at a time, stirring until it melts before adding more and is hot.
-
Once all the cheese has melted, and the mixture is hot but not boiling, stir in the optional brandy. You never want it to come to a boil as the cheese will split.
-
Take off the heat and put it into a fondue pot (candle or electric) or a slow cooker. You can also use a heat-resistant bowl in a pinch, but you will have to rewarm the fondue occasionally to keep warm.
-
Serve with bread and vegetables or other dippers. And dip with forks or skewers.
-
Depending on your party's size, you can double or triple this recipe.